grilled pineapple

A yummy, easy and super flavorful dinner meal! Grilled chicken bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. Save well as leftovers and perfect for meal prep as well!

Hawaiian Chicken with Coconut Rice

~1 1/2 lbs chicken tenderloins (7-8 pieces)

pineapple

pineapple juice

soy sauce

tbsp ketchup

brown sugar

garlic

canola oil

tbsp honey

basmati or jasmine rice

coconut milk

water

tbsp Fresh parsley (chopped)

In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.

Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!). 

Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.&nbsp;

Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.

Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

Hawaiian Chicken

On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.

If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.

Coconut Rice

Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

Combine

https://embed.mediavine.com/videos/e1hwnksftftfigfxlf5h

Grilled chicken bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. An easy and delicious summer dinner meal!

Pineapple spears that get coated in a buttery brown sugar cinnamon glaze and caramelize on the grill! This will be one of the most amazing sides that you grill this summer!

Caramelized Brown Sugar Cinnamon Grilled Pineapple

Brown Sugar

Butter (melted)

Cinnamon

Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the butter, brown sugar and cinnamon. (If it seems thick, I always put it in the microwave for a few seconds so that it can easily pour on top of the pineapple.) Spread on top of the pineapple using a cooking brush.

Grill for about 7-10 minutes or until it is starting to turn golden brown. I always like to brush the excess sauce from the pan back on top of the pineapple before serving.

This grilled pineapple is sliced fresh pineapple brushed with brown sugar, butter and cinnamon, then grilled to perfection. An easy side dish or dessert option that&#x27;s perfect for summer entertaining!

Grilled Pineapple

butter (melted)

cinnamon

cooking spray

raspberries and mint sprigs for garnish (optional)

Preheat a grill or grill pan to medium heat. Coat grill grates with cooking spray.

In a small bowl, whisk together the brown sugar, butter and cinnamon.

Brush the brown sugar mixture over both sides of each pineapple slice.

Place the pineapple slices on the grill in a single layer. Cook for 2-3 minutes per side, or until golden brown and tender.

Serve immediately, garnished with raspberries and mint if desired.

https://content.jwplatform.com/videos/H7nfMBTd.mp4

This grilled pineapple is sliced fresh pineapple brushed with brown sugar, butter and cinnamon, then grilled to perfection. An easy side dish or dessert option that's perfect for summer entertaining!

Light up the barbecue and put our rum-glazed grilled pineapple on the menu. Served with a lime crème fraîche, it's a grown-up dessert that's sure to impress

Rum-glazed grilled pineapple with lime crème fraîche

dark rum

sugar

nutmeg

¼ tsp ground allspice

fraîche

limes

½ scotch bonnet chilli deseeded and finely chopped (optional)

Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.

Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.

Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don’t burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.

Top 4 grilled pineapple recipes from across the web

The most viewed grilled pineapple recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Hawaiian Chicken with Coconut Rice

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Top 4 grilled pineapple recipes from across the web

The most viewed grilled pineapple recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hawaiian Chicken with Coconut Rice

Caramelized Brown Sugar Cinnamon Gr...

Grilled Pineapple

Rum-glazed grilled pineapple with l...

The most viewed grilled pineapple recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine